Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1887-10-19
FOR THE housewife.
FRUIT PUDDING.

FRUIT PUDDING.
Place in the bottom of O. pudding
dish fruit or berries of any kind. as
raspberries, Strawberries, sliced or
anges, peaches, etc., and sprinkle we'll
with sugar. Let them stand an hour
or two, then take one pint of milk,
put on the stove and when it boils
stir in the following mixture: Yolks
Of four eggs, little salt and sugar,
one teaspoonful of corn starch. Let
it cook till stiff, stirring all the time.
When done, turn over the prepared
fruit and let it stand till cold. Just
before sending to the table, make a
meringue of the whites OF two eggs
and little powdered sugar, and place
on the top of the pudding.
GRAPE MARMALADE-RED COLOR.
Boil the skins Of the grapes and
strain them through a coarse cloth or
jelly bag; to three quarts of juice add
| three quarts of cooked sour apples,
and Juice and pulp offour lemons, one
| ounce of stick cinnamon and seven
pounds of sugar; break the cinnamon
in small pieces, tie it in spice bag
made of white net or muslin, let all
get hot together, and then add the
sugar, stirring well until it is dissolved;
cook for half an hour after it begins
to boil; take out the spice bag when
the flavor suits. To be put up in
bowls like jam and covered with pa
per after it is cold. Will keep for
years.
APPLE PUDDING.
Butter the pudding dish, place in it
alternate layers of bread crumbs and
thinly sliced apples; sprinkle sugar
over each layer of apples; when the
dish is filled, let the top layer be of
bread crumbs, over which three table
spoons OF melted butter should be
poured. Bake in moderately hot
oven, and place three nails under the
pudding dish to keep from burning on
the bottom; let it bake from three.
quarters to g. whole hour, according
to the quality OF the cooking apples.
CHOCOLATE CREAMS.
This recipe and the one following
are given in response to an inquiry
from asubscriber. They are both ex-
cellent. One quart of pulverized SUI
gar and one-half pint boiling water.
Boil ten minutes without stirring,
then set the basin into cold water
and stir briskly until cold. Make
small balls and put on q buttered
plate or waxed paper to harden.
Melt one pound of Bakers chocolate
over boiling teakettle, and roll the
balls in it with fork.
LAYER CAKE.
Two cups OF sugar, one-half cup Of
butter, three-fourths cup milk, three
cups flour, four teaspoons baking
powder, whites of eight eggs beaten to
a stiff froth, and put in last little at q
time. Jelly for above: One-half pint
n ilk, place vessel holding milk into
boiling water. Beat one egg, one-half
cup sugar, large one-fourth cup -four
together, and then stir it into boiling
milk; flavor when cool. Spread be-
tween layers and frost the top.
PEAR MARMALADE.
Peel and cut some pears and macer-
ate them twenty.four hours, with
three-quarters OF a pound of white
sugar to every pound Of fruit. Boil
them an hour at most, adding the
juice and thin yellow peel of lemons to
taste. The lemon peel should be cut
very small, and be cut from fresh
lemons.
DREAMED APPLES.
Pare your fruit and either scald or
bake it until sufficiently soft to pulp
it through colander; sweeten to
taste; fill your glasses three parts full
with it, then plentifully sprinkle in
some powdered cinnamon, put good
layer OF rich whipped cream on the
top and sift white sugar over it.